In a Dutch oven or large heavy bottom saucepan, heat oil over medium-high. Add the pork; season with salt and pepper and cook, stirring often, until browned, about 5 minutes. Remove from the pan to a bowl; set aside. Add the onions and jalapeno peppers to the pan, cook, stirring often, until the softened, about 5 minutes. Stir in garlic.
Add meat back to the pan along with potatoes, tomatillo salsa, enchilada sauce, green chiles and broth; bring to a boil. Reduce the heat to medium, partially cover and simmer, stirring the chili occasionally, until the pork and potatoes are tender, about 30 minutes. Season with salt and pepper to taste.
Divide among bowls and garnish with the cheese and cilantro. Serve with corn chips (I like to crush them over the chili) or warm tortillas
Cook's Note: Chili verde makes a great filling for burritos too! Place a large spoonful of pork and steamed rice down the center of a warmed flour tortilla. Sprinkle with shredded cheese and shredded lettuce, then drizzle with sour cream. Fold in both sides and roll up into a burrito.